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Books > Food & Drink > General cookery > General
One dish feeds all whether you have a fussy eater, weaning child on
purees, hungry teenagers, or the grandparents over for lunch! Best
selling author Natasha Corrett is releasing her 5th book which is
guaranteed to be a breath of fresh air for the busy family. The
recipes can be broken down to cater for fussy kids that need hidden
veg, to children that like stronger flavours or the parents that
want a bit of a kick to their meal at the end of the day. Leftovers
at breakfast that can be turned into delicious snacks in just a few
easy steps or there are plenty of recipes to batch cook and freeze
meals for busy times ahead. Flexi recipes scatter throughout the
book, which are exactly what they say: flexible to use, whatever
ingredients you have at home, or if you want to change the protein
to have meat or fish instead of being vegetarian or vise versa.
Using what you have at home to make cooking a little more
cost-effective. No hard to find ingredients and all recipes can be
interchanged to use whichever milk, flour or butter of preference
whether you are vegan, have allergies in the family or just a
preference. Ingredients in the book can be brought from a local
co-op. 100 RECIPES 38 recipes under 15 minutes 24 recipes under 30
minutes 31 Tray bake & one pots 82 Vegetarian 18 Fish and meat
20 Flexi recipes 30 Weaning friendly 38 Freezer-friendly / batch
cook 20 Bakes and snacks
Traditional North American Native peoples' cuisine has existed
for centuries, but its central tenet of respecting nature and its
bounty have never been as timely as they are now. Andrew George Jr.
of the Wet'suwet'en Nation in Canada is a well-respected aboriginal
chef and instructor who has spent the last twenty-five years
promoting the traditions of First Nations food. In "A Feast for All
Seasons," written with Robert Gairns, he has compiled aboriginal
recipes that feature ingredients from the land, sea, and sky,
elements of an enduring cuisine that illustrate respect for the
environment and its creatures and an acknowledgment of the
spiritual power that food can have in our lives.
The 120 recipes include delectable, make-at-home dishes such as
Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued
Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters,
and Wild Blueberry Cookies. The book also features recipes with
exotic ingredients that provide a fascinating glimpse into the
history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked
Beaver Meat, and Braised Bear.
This unique cookbook pays homage to an enduring food
culture--grounded in tradition and the power of nature--that
transcends the test of time.
Andrew George Jr. was most recently head chef at the Four Host
First Nations pavilion at the 2010 Winter Olympics (the first games
in which Indigenous peoples were recognized as official host
partners by the International Olympic Committee). He also
participated at the World Culinary Olympics as part of the first
all-Native team in the competition's history.
COCKTAILS features more than 150 of our best recipes-from classic
drinks to contemporary craft cocktails-all from America's most
innovative bartenders. A must-have collection for the home
bartender, the book includes essential tips, tools, and techniques,
plus 24 menu ideas for drinks and bites. Join the editors of FOOD
& WINE as they showcase the art of mixing a proper cocktail and
offering hospitality with the finest in food and drink. Cheers!
A Table for Friends celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes that allow you to relax with your loved ones whilst the cooking takes care of itself.
Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty.
A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests.
For a super-easy roast why not try her Honey-roast poussins, Butter-&-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit & mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear & walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser.
This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often.
Get top marks in the kitchen, with over 150 easy, cheap and
delicious recipes for students. Never mind essays and exams - one
of the biggest challenges you'll face at university is fending for
yourself in the kitchen. The Hungry Student Cookbook will take you
from freshers' week to graduation, all on a seriously tight budget.
You'll never have to resort to a can of baked beans again! Whether
you want a simple dinner, a quick lunch between lectures, exam fuel
or a slap-up meal to impress housemates, these easy-to-follow
recipes are designed specially for students and include all your
favourites: from homemade curries, lasagne, fajitas and
toad-in-the-hole, to delicious ideas for soups, casseroles, jacket
potatoes and homemade dips. Plus great morning-after breakfasts and
simple but knockout desserts such as banoffee pie and Baileys
cheesecake. With photographs to show what you're aiming for, advice
on equipment and stocking your cupboard (even in a tiny shared
kitchen!), and essential hints and tips - including how not to
poison your friends - you won't want to leave home without The
Hungry Student Cookbook!
Smoking is an art, not a science, and I'm going to show you how
super easy it can be. Everything you need to know about smoking
meat is packed neatly inside this smoking meat recipe book. Today,
when you grab your own copy of my book, you are going to get access
to my most cherished smoking meat recipes. I was kinda hesitant
sharing them. I don't know why. I guess they just really grew on me
and I sort of, somehow, became attached to them. Scroll Up, Buy Now
& Start Smoking. You're Gonna Absolutely Love These Smoking
Meat Recipes. This book is great for you: - If you love smoking
meat but don't know where to get started - If you have never heard
about smoking meat but want to learn more - If you smoke meat
Veteran who just want to add more delicious recipes to their
arsenal Simply Click on "Buy(R)" And Start Your Journey Towards The
World Of Smoking Meat Today
Say goodbye to roughing it. And hello to a new kind of freedom.
With over 80 fabulously tasty recipes you can cook on just two
rings and a few barbeque feasts and camp fire crackers, this is the
dashboard bible for anyone who ever dreamed of hitting the road at
the wheel of a classic VW camper. From finding and cooking your own
food to passing muster with the surfing set, THE CAMPER VAN
COOKBOOK will show you how to make the most of every single moment
on the road.
"An important contribution to understanding our culinary journey in
Ireland from a time when food was regarded merely as sustenance. As
a nation, we have grown in confidence. Up to relatively recently in
Ireland, we had a serious inferiority complex and not just about
our food and food culture. Brian documents through various prisms
the growing pride in our tradition, the quality of our produce and
the growing skills of our chefs. At last, we appreciate what we
have here in Ireland and serve our Irish food proudly." (Darina
Allen, Ballymaloe Cookery School) Through concepts such as place
and story, this work considers the cultural importance of the foods
we eat and the drinks we imbibe in Irish society. While providing
us with the necessary sustenance to survive, they also have
something to say in terms of how we relate to each other and the
world around us. The book examines the products we associate with
gastronomy in Ireland and the uniquely Irish places in which they
are consumed. Places considered include the Irish pub, the
traditional Irish butcher shop and the Irish whiskey distillery.
Both products and places are explored through the lens of terroir,
experience and the impact of Third Place and Fourth Space
paradigms. Though much of what is discussed here is anchored in the
past, the book also examines how that past has impacted on more
contemporary phenomena such as Irish cafe culture and social
gastronomy. While the work is primarily focused on Ireland, it
draws insights from lessons learned in countries like France that
possess a widely renowned gastronomic legacy. In addition to the
obvious food connections, the chapters in this work are all linked
by a common thread of personal engagement that stems from a
lifetime spent working in and around the food and drink sector.
A laugh-out-loud picture book that explores our emotions and
reassures toddlers that having the wobbles is OK. "Wibble wobble,
wibble wobble, Jelly on a plate" When Jelly is entered into the
'Best Food Competition', it makes him wobble with worry. Everyone
loves chicken nuggets and pizza - but does everyone love jelly?
Suddenly he's filled with self-doubt. But soon Jelly learns that
the things that make us different should be celebrated... and that
it's definitely OK to have a wobble every now and then. A
fantastically funny book about being true to ourselves and letting
our emotions shine From the creators of The Day the Banana Went Bad
Bright and bold illustions will engage and entertain Shiny foiled
cover makes this a special gift From an award-winning and Book
Trust Pick author
Many of the earliest books, particularly those dating back to the
1900's and before, are now extremely scarce and increasingly
expensive. We are republishing these classic works in affordable,
high quality, modern editions, using the original text and artwork.
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